Veggies Week 18 and Caprese Salad with Cucumbers

I forgot to take a picture of the whole garden, but that's what I pulled out! We have SO many tomatoes! Only the smaller ones are ripe so far, but there are green tomatoes all over. The little black cherries are absolutely amazing, and all the others are delish too. Tart and sweet and acidic...yum! We had to do a lot of work staking the cages and tying string around to make sure the tomatoes were supported. (Some of them were lilting or even falling over after all the rain last week - too heavy with all those tomatoes!)

We also had the most delicious salad, sort of like a caprese. Sliced tomatoes, really thinly sliced fresh cucumber, lots of chopped basil, thinly sliced mozzarella, salt, balsamic, and olive oil. It's so great! I'd never had cucumbers in that combination, but they add an extra freshness and crunch. We ate it two days in a row. I love summer!

Week 17

When I got out to Southampton last Friday, I was happy to see my garden had exploded! I guess all that hot weather really helped. The tomatoes are like 6 1/2 feet high! It's like a forest. Everything is looking healthy and happy, and we even had our first tomatoes! The black cherries, mini orange, and striped tigerella had a few that were ready. So delicious.

Here it is from the side. See how tall those tomatoes are? It's crazy!

This is one of the big Japanese Trifeles. There are like 10 more on the bush.

Vegetable Garden Week 14

Hello! Another garden update. Everything looks good and we had more snap peas than ever. We still haven't finished eating them! I also had some beets and made beet chips - super tasty. And made our first fried zucchini blossoms of the season. More below.

Carrots in love!!

Beet Chips

Look at my pretty chioggia beets! Aren't they so cool looking? I made beet chips with them last night. They're so easy, really quick, and an amazing crunchy, sweet, and salty combination. Highly recommend! The bullseye pattern is harder to see once they're cooked, but they still look cool.

Ingredients:
Chioggia beets (or any beets) thinly sliced with a mandolin
Oil
Salt

Garden Week 10 - Memorial Day

Hope you all had a good Memorial Day! Jamie was down in Nashville with friends for his bachelor party and I was out in Southampton biking around with my mom, gardening, walking on the beach, and enjoying the first weekend of summer. Isn't it amazing?

The garden is now looking like a real, thriving garden! Everything is green and growing. On Monday, suddenly the peas were flowering - so we should have some little snap pea pods next weekend!

Vegetable Garden Week 4

After being away for about a month, I went back out to the country last weekend and got to see my garden. Apart from being super dry, it looked great! (Especially once I watered it.) Four of the five brussels sprouts I planted sprouted, a perfect line of beets popped up (I'll need to thin them next weekend), and all the peas had sprouted! So exciting.

Brussels Sprouts

Beets

Peas

I planted another row of beets and carrots, a row of swiss chard, zucchinis, and cucumbers. I also set up a little trellis for the cucumbers and planted some lettuce underneath.

Garden Bed #2

Jamie and I were out in Southampton with our garden plan this weekend and ready to dive into this year's garden. It feels great to be outside and working in the dirt! Very satisfying. We built a second garden bed, so it was back to Riverhead Building Supply for wood and Lynch's for LOTS of dirt and composted manure.
We found out they do free delivery, so that was great. We put the new garden together pretty quickly - after doing the first one last year, we're old hands now.